When you break it down, eggnog — a combination of milk, eggs, sugar, cream, and alcohol — sounds a little unappetizing. So how did this unusual concoction become commonplace at holiday celebrations here in the United States? To answer that, we'll go through eggnog's history, starting with its European roots and ending with the modern-day eggnog you're most likely familiar with. And if you're looking for top-rated eggnog recipes, you've come to the right place.
History of Eggnog
Eggnog is believed to be derived from a drink called "posset," a warm ale punch made with eggs and figs that was popular among 13th century British monks. With time, the drink merged with varying milk and wine punches, and eventually sherry was added to the mix. Because all of these ingredients were scarce in Europe at the time, and thus, reserved for the wealthy, eggnog (which literally means "egg inside a small cup"), became a popular drink for toasting to health and wealth.
So how did eggnog go from the drink of the European elite to a common holiday drink in America? The drink was brought across the pond with American colonists, where farms and dairy products were plentiful. You know what else was plentiful? Rum. This spirit, which came from the Caribbean, was far more affordable and less heavily taxed than brandy or other spirits that were popular in Europe. For a little bit of American history, here's George's Washington's recipe for the very stout eggnog he was said to have served to guests at Mount Vernon, according to The Old Farmer's Almanac:
"One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry – mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well."
Eggnog has gone on to take many forms according to local tastes. Here are just a few common variations:
American South: It's no surprise that bourbon whiskey — a distinctly Southern spirit — became the liquor of choice for eggnog in the South.
Puerto Rico: Coquito is Puerto Rican eggnog made with rum and coconut milk or juice.
Mexico: Rompope, or Mexican eggnog, is flavored with Mexican cinnamon and vanilla, and is usually spiked with rum.
What Is Eggnog Made Of?
Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze.
We're all familiar with the cartons of store-bought eggnog that grace supermarkets every December. They're made with essentially the same ingredients as homemade eggnog, but often with the addition of stabilizers, thickeners, preservatives, sweeteners, etc. to make up for the lower percentage of egg and milk fat. And of course, you usually won't find these spiked with booze (you'll have to do that part yourself).
If you're not a fan of store-bought eggnog, give homemade eggnog a try. It's an indulgent treat for sure, but it only comes around once a year.
Eggnog is commonly spiked with rum, bourbon, or brandy, but it's certainly not a requirement. Today, it's not unusual to find nonalcoholic eggnog on the table for everyone to enjoy.
Is Eggnog Safe?
By now, the following question has probably crossed your mind: Is it safe to drink eggnog that has raw eggs in it? Fair question. Store-bought eggnog is pasteurized, meaning any potentially harmful bacteria is killed. However, there is a risk of Salmonella growth when making homemade eggnog with raw, unpasteurized eggs.
And although alcohol can significantly inhibit bacterial growth, it cannot be relied on to kill it completely. To avoid any potential risk, try using pasteurized eggs. Another option is to cook the eggs, like Chef John does in this homemade eggnog recipe. According to the University of Minnesota Extension, "Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present."
Read More:Is It Safe to Drink Eggnog?
How to Make Eggnog
There are countless eggnog variations, but in general the process looks like beating together egg yolks, sugar, milk, cream, and rum or bourbon (optional). Then, separately beat the egg whites until they form stiff peaks, and combine with the egg yolk mixture. If you're nervous about the whole raw eggs thing, you can also make eggnog with cooked eggs, just be careful not to curdle the eggs. Learn how to make eggnog using this method here.
Favorite Eggnog Recipes
Here are a few of our most popular eggnog recipes to get you started:
Amazingly Good Eggnog
Eggnog I
Coquito
Christmas Creamy Eggnog
Chef John's Homemade Eggnog
Ways to Use Eggnog
Of course, we think eggnog is best served out of a punch bowl at holiday gatherings; but in the case that you have leftover eggnog you're looking to use up, check out these Christmas desserts enhanced with the addition of eggnog, whether store-bought or homemade. Here's a favorite use for eggnog we wanted to call out: If you have leftover eggnog from Christmas Eve, use it to make this Eggnog French Toast on Christmas morning.
Related:
20 Essential Christmas Drinks Made Even Better With Booze
23 Non-Alcoholic Christmas Drinks for the Whole Family
Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.
A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy. We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could.
Eggnog is a drink primarily made with eggs (hence the name) and milk, and is traditionally served at large gatherings in a punch bowl during the winter season, primarily at Christmas. It is made by emulsifying whole milk or cream, eggs, sugar, and spices.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
Eggnog is very sweet and creamy, somewhat like a custard. Some have a little bit of sweet spice thanks to the cinnamon added to eggnog. You can also add vanilla to your drink for a special touch in your drink.
Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.
While most people today like to drink eggnog cold, back in its birthplace in 14th-century Britain, the aristocracy — the only people who could afford eggs, milk, and quality liquors at the time — preferred their eggnog warm to keep cozy during winter.
Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria. Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe.
People with diabetes, lactose intolerances, or egg and dairy allergies, as well as those abstaining from alcohol would all find this drink to be problematic. For the rest of people who don't mind ice cream and whipped cream every so often, imbibing a glass or two can still raise a red flag to the digestive system.
Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.
The drink is traditionally made with eggs—of course—as well as whole milk, heavy whipping cream, sugar and nutmeg. Some eggnog recipes also call for a bit of vanilla extract or cinnamon. Strand says that using real eggs, rather than an eggnog mix, makes an enormous difference in taste and texture.
Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.
You'll find festive cartons of chilled nog in the refrigerator section of the grocery store from Halloween through New Years. Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.
When can babies have eggnog? After 12 months of age, if the eggnog is pasteurized and free of alcohol. While we generally recommend waiting until age 2 to introduce sugar into a toddler's diet, a small taste of pasteurized, alcohol-free eggnog on a special occasion after a child's first birthday is just fine.
The drink's wintry spices, and the preference for serving it hot, made nog a Yuletide mainstay. As milk, eggs, sugar and rum became more affordable and abundant, eggnog became accessible to everyday Americans.
"Nugg" or "nugged ale" was a Scottish term for an ale warmed with a hot poker, Zimmer writes. According to Opie, colonists called rum "grog," which was served in noggins. "Thus the drink eventually became egg-n-grog and over time eggnog," Opie writes in his food blog.
The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.
Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze. We're all familiar with the cartons of store-bought eggnog that grace supermarkets every December.
You'll find festive cartons of chilled nog in the refrigerator section of the grocery store from Halloween through New Years. Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.
(What's the difference between eggnog and Holiday Nog? Eggnog must have a minimum 6 percent butterfat and a minimum 1 percent egg yolk by weight; Holiday Nog, which Spangler called a flavored milk product, has 2 percent butterfat and less than 1 percent egg yolk by weight.)
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